I started off by baking three lemon sponges and then spread lemon curd in between each layer. I then covered the whole cake in meringue frosting, which was a first for me. Then using our newly purchased blow torch from John Lewis, I torched the top and sides of the cake to brown the frosting ever so slightly.
HOW TO MAKE YOUR OWN LEMON MERINGUE CAKE
I adapted a Delia Smith recipe I came across online, here’s a link to the original recipe, however I have included my adapted recipe below.
For the sponges –
* 265g Self raising flour
* 265g Margarine
* 265g Golden caster sugar
* Zest of 2 lemons
* 2 tbsp Lemon juice
* 1.5 tsp Baking powder
* 4 Duck eggs, lightly beaten
Step one – Grease and line three 18cm circular tins.
Step two – Preheat your oven to 160 degrees Celsius.
Step three – Cream the margarine and sugar together until light and fluffy.
Step four – Add in the eggs until combined.
Step five – Add in the flour, baking powder, lemon juice and zest. The mixture may start to split, if this happens keep stirring the mixture, if it does not come together add a touch more flour.
Step six – Divide the mixture evenly between the three tins and then place in the oven for 25-30 minutes until a skewer inserted comes out clean.
For the meringue frosting –
As this is something that I had never attempted before and none of my recipe books had anything close to what I was after I scoured the internet for an easy-ish recipe, and I found this recipe. It’s a great easy to follow recipe if it’s your first time making meringue frosting.
As I made the frosting the night before and iced the cake in the morning I did as the recipe suggested and put the frosting the fridge over night. However, it did need re-whisking in the morning.